Grilled Vegetables with Ginger-Lime Marinade
Not only is this marinade great for vegetables, it would also be great on shrimp or scallops (it makes enough to coat about 2 pounds). If you can't find bottled ginger juice, grate 1/3 cup of fresh ginger, and squeeze to get out 2 tablespoons of juice. The amount of grated ginger you need will vary depending on how fresh the ginger is.
1 teaspoon grated lime zest
3 tablespoons fresh lime juice
2 tablespoons bottled ginger juice
4 teaspoons olive oil
2 teaspoons maple sugar or brown sugar
1/2 teaspoon salt
1 zucchini (about 8 ounces), cut into 1/2-inch chunks
1 yellow squash (about 8 ounces), cut into 1/2-inch chunks
1 large red bell pepper, cut into 2-inch chunks
1 large red onion, halved and cut into 1-inch wedges
1 In a large bowl, whisk together the lime zest, lime juice, ginger juice, oil, maple sugar, and salt.
2 Add the zucchini, yellow squash, pepper, and onion and toss gently to coat with the marinade. Let stand 30 minutes at room temperature.
3 Preheat the grill to medium. On eight 10-inch skewers, alternately thread the zucchini, yellow squash, pepper, and onion. Grill the vegetables until they are tender, turning as they color, about 10 minutes. Use any remaining marinade as a baste.
Makes 4 servings.
Per serving: 97 calories, 4.9g total fat (0.7g saturated), 0mg cholesterol, 3g dietary fiber, 13g carbohydrate, 2g protein, 297mg sodium.